CAJUN RIBEYE* g

Twelve ounce blackened Pure ribeye over red rice. Topped with sautéed peppers and onions.

4oz Filet* & Shrimp

Four ounce filet with teriyaki-glazed coconut shrimp over garlic smashed potatoes and broccoli

WAGYU FILET* g

Five ounce filet served with smashed potatoes and broccoli.

TWIN FILET MEDALLIONS* g

Twin four ounce filet medallions served with garlic smashed potatoes and broccoli.

4 OUNCE CENTER CUT FILET*

Center cut filet. Served with garlic smashed potatoes and broccoli.

8 OUNCE FILET*

Center cut filet served with garlic smashed potatoes and broccoli.

BLEU CHEESE MEDALLIONS*

Twin four ounce filet medallions, topped with bleu cheese fondue, a marinated portobello cap and crispy fried onions. Served with garlic smashed potatoes and asparagus.

RIBEYE* g

Twelve ounce Pure ribeye, topped with roasted garlic pepper butter. Served with garlic smashed potatoes and broccoli.

RIBS g

Full rack of hickory smoked baby back ribs, slow roasted, with house made BBQ sauce served with French fries.

LEMON DILL SALMON*

Grilled salmon filet topped with a lemon dill butter sauce. Served with wild rice and broccoli.

CAJUN SALMON*

Blackened salmon filet served with red rice and broccoli. Finished with a cajun cream sauce.

SESAME TUNA*

Sesame seared Ahi tuna steak over wild rice risotto and asparagus. Finished with ginger teriyaki broth.

Grilled GROUPER

Grilled grouper filet served with wild rice and broccoli.

PETITE SALMON

Five ounce grilled salmon filet served with smashed potatoes and broccoli.

ALMOND GROUPER

Pan seared grouper, almond encrusted, over wild rice risotto and asparagus. Finished with a beurre Grand Marnier and a balsamic reduction.